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Journal: Foods, 2022
Volume: 11
Number: 3502
Article:
Changes in Protein Degradation and Non-Volatile Flavor Substances of Swimming Crab (Portunus trituberculatus) during Steaming
Authors:
by
Qin Chen, Yurui Zhang, Lunan Jing, Naiyong Xiao, Xugan Wu and Wenzheng Shi
Link:
https://www.mdpi.com/2304-8158/11/21/3502
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